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An appetizing chilli paste which goes very well with white rice.
Preps
30
MINS Cook
25
MINS
Serves
4
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Ingredients:
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1 tsp assam jawa
or tamarind paste , mixed with 0.5 cup (125ml) water to get tamarind
juice |
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20 gm dried chillies
(about 30 chillies), soaked in water for 20 minutes and cut into 1 cm
lengths |
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100 gm (about 6 large)
shallots, thickly sliced |
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1 tsp crumbled
belacan, optional |
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70 gm ikan bilis
or whitebait (about 1 cup), rinsed & pat dry |
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100 ml oil |
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60 gm petai or
stink beans, split lengthise into halves |
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2-3 tsps sugar |
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Pinch of Salt |
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Method:
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1. |
Grind chillies,
shallots & belacan in an electric blender. Add 1/4 cup
water to allow the blades to turn. |
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2. |
Heat oil in a wok
over a medium fire. Fry ikan bilis for 3-6 minutes until
just beginning to brown. Dish out into a plate, leaving the oil
in the wok. |
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3. |
Pour chilli paste
into the wok and turn fire to low, cook until the oil separates
stirring all the time to prevent burning. |
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4. |
Add petai &
ikan bilis cooking for 2-3 minutes. |
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5. |
Add tamarind juice,
sugar & salet. If sambal looks dry, add 0.5 cup water. Simmer
for another 5 minutes and season to taste. |
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Chua Soon Hup grocery shop
is located at the
central of Melaka's
well-known old street,
Temple Street.
We hope to serve
our loyal clients better
through this website.
We will introduce recipes using products from our shop to produce
delicious dishes for your family & friends.
Feel free to send us
suggestions
on how we can serve you better.
We welcome your feedback.
Or call us at +6 06-2817194
for more information.
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This symbol indicates that
the product is available from Chua Soon Hup. |
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